PERI PERI CHICKEN KEBABS

Yields6 Servings
 6 tbsp peri peri sauce
 Zest and juice of ½ lemon
 2 crushed garlic cloves
 1 tsp dried oregano
 1 tbsp olive oil
 8 skinless chicken thigh fillets cut into chunky pieces
 2 red onions chopped
 1 green pepper deseeded and cut into chunks
 1 red pepper deseeded and cut into chunks
 6 fajitas
 3 tablespoons mayonnaise
 1 lettuce shredded
 Coriander or parsley sprigs
1

Combine the peri peri sauce with the zest and juice of the lemon, add the crushed garlic cloves, the dried oregano and the olive oil and stir well; mix in the chicken chunks and coat with the marinade; cover and place in the fridge to marinate for at least 30 minutes

2

If using wooden skewers, soak them in water for at least 20 minutes; thread the red onions, red and green peppers and marinated chicken onto the skewers and cook on a hot barbecue for about 15 minutes

3

Serve in the fajitas with the mayonnaise, shredded lettuce and parsley or coriander sprigs

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